Sweet Potato Pie
If your family has pumpkin pie every Thanksgiving, surprise
them with this tasty alternative. After all, sweet potatoes
are sweet enough for dessert.
3/4 cup all-purpose flour
1/4 cup + 1 tablespoon whole-wheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
3 tablespoons ice water
27 ounces cooked sweet potatoes, peeled and mashed
1 1/2 cups low-fat (2%) milk
1/2 cup fat-free egg substitute
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground mace
To prepare crust, in small bowl, whisk together all-purpose and whole-wheat
flours, sugar, salt and cinnamon. Add oil; work in with fingers, until mixture
resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until
mixture forms soft dough. Gather dough into a ball; wrap in plastic wrap.
Refrigerate 1 hour, until chilled. Preheat oven to 400o F. Roll dough between
2 sheets of wax paper into a 9" circle. Fit dough into an 8" deep-dish pie
plate, pressing to form a stand-up rim. Refrigerate while making filling. To
prepare filling, in large bowl, combine sweet potatoes, milk, egg substitute,
sugar, vanilla, brandy, cinnamon and mace. Spoon filling into crust; bake 10
minutes. Reduce heat to 325o F.; bake until filling is firm, 80-90 minutes.
Cool completely on wire rack 1 hour before cutting into 12 wedges.
SERVING SIZE: 1/12 of pie
POINTS: 4 (4)
PER SERVING: 190 Calories, 5 g Total Fat, 1 g Saturated Fat,
132 mg Sodium, 32 g Total Carbohydrate,
3 g Dietary Fiber, 4 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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